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Sheet tray with two cooked, seasoned, sliced chicken breast surrounded by corn and gnocchi, topped with cilantro and crumbled cotija.

Sheet Pan Gnocchi with Chicken and Corn Recipe

This sheet pan gnocchi with chicken, corn, and tomatoes is the ultimate weeknight dinner. Pillowy gnocchi, juicy chicken, and sweet roasted veggies all cooked together on one sheet pan. Minimal prep, bold flavor, and dinner’s ready in just 40 minutes.
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Easy, Sheet Pan, Weeknight
Servings: 4

Ingredients

Gnocchi and Veg

  • 16 oz gnocchi
  • 2 cups corn kernels frozen or fresh (about 2 medium corn cobs)
  • 1 cup cherry tomatoes whole
  • ½ red onion diced large
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 2 tsp chili powder
  • ½ tsp salt

Chicken

  • 1 ½ pounds chicken breast
  • 2 tsp olive oil one tsp for each
  • ¼ tsp salt
  • ½ tsp chili powder

Topping

  • ¼ cup cilantro leaves roughly chopped
  • ¼ cup cotija cheese crumbled or grated

Instructions

  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  • Toss the gnocchi, corn, tomatoes, and onions with olive oil, lime, chili powder, and salt, then spread them into one layer on the sheet pan.
    2 cups corn kernels, 1 cup cherry tomatoes, 16 oz gnocchi, 3 tbsp olive oil, 1 tbsp lime juice, 2 tsp chili powder, ½ tsp salt, ½ red onion
  • Scoot some of the gnocchi and veggies aside to make 2 separate spaces in the middle of the sheet pan in which to place the chicken breasts.
  • Place the chicken breasts into the gaps you made, then season each with olive oil, chili powder, and salt.
    1 ½ pounds chicken breast, 2 tsp olive oil, ¼ tsp salt, ½ tsp chili powder
  • Bake for 20 minutes, then toss the veggies and gnocchi to make sure they’re evenly cooking.
  • Check the doneness of the chicken with an instant read thermometer inserted into the thickest part of each breast. The chicken breasts should register 155°F to 160°F if they’re done (they’ll continue to cook once removed from the oven). If the chicken is done, remove it from the oven, place it on a plate, and cover it with foil to keep warm. If it’s not done cooking, leave it on the tray with the veggies and gnocchi.
  • Bake the gnocchi and veggies (and chicken if it’s not done) for another 10 minutes.
  • Remove the sheet pan from the oven. Slice the chicken into pieces, then place it back on the sheet pan.
  • Top the chicken, gnocchi, and veggies with cilantro and crumbled cotija cheese. Serve immediately.
    ¼ cup cotija cheese, ¼ cup cilantro leaves